4 from 18 votes
Recipe for Candida diet Rhubarb Muffins
Rhubarb Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Dessert, Snack
Servings: 12 muffins
Calories: 144 kcal
Author: Lisa Richards
Ingredients
  • 1 cup quinoa flour
  • 1 cup light buckwheat flour
  • 1 tsp. psyllium husk powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 eggs
  • 1 cup unsweetened plain yogurt
  • 1/4 cup oil, light olive or coconut, melted
  • 3/4 cup almond milk or non dairy milk of your choice
  • 1 Tbsp. alcohol free vanilla
  • 1 Tbsp. powdered stevia
  • 1 1/2 cups fresh rhubarb, ends trimmed, cut into 1/2 inch pieces
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper liners, set aside.
  2. In a large bowl, add quinoa flour, light buckwheat flour, psyllium husk powder, cinnamon, salt, baking powder and baking soda, whisk to combine, set aside.
  3. In a another large bowl, add eggs, unsweetened plain yogurt, oil, milk, vanilla and powdered stevia, whisk to combine.
  4. Add the wet ingredients to the dry ingredients and stir until well combined. Gently fold in the rhubarb pieces.
  5. Spoon muffin batter into the prepared pan and bake 20 minutes or when the tops feel firm when lightly touched. Cool, serve.